View Pit Stop page for race #17 by tulanir — Ghost race
View profile for Sebastian (tulanir)
| Official speed | 69.72 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2016 8:00:29pm UTC |
| Race Finish | January 9, 2016 8:01:28pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. cheryltheslowturtle (66.15 wpm) |
| Accuracy | 92.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |